“With The Grains” Featured in Sift Magazine

In my early twenties, I treated myself to several luxuries I didn’t fully appreciate in the midst of my looming life questions and self-imposed stresses. One of my afternoon indulgences was to visit the main Carnegie Library, buy a coffee and just lose myself to the extensive magazine collection- everything from fashion, to food, to architecture, page after page, sip after sip.

 "With The Grains" Featured in Sift Magazine // www.WithTheGrains.com

I found myself lamenting those distant magazine sessions recently, only to have the face-palm realization that the only thing standing between me and my beloved page-turning pastime was me. I renewed my library card and began frequenting the library again. I love the internet and blogs, but there’s something so pausing about tangible pages. 

"With The Grains" Featured in Sift Magazine // www.WithTheGrains.com

In addition to my library magazine binges, I’m also a sucker for the textured pages that tempt me from the grocery store checkout. One of my favorite, treat-myself purchases is Sift Magazine from the good folks at King Arthur Flour. Last year I planned an entire menu from its pages, so when the magazine’s food editor asked if they could include my dessert photo in their winter issue, it was like I embodied the flamenco dancing woman emoji. I was excited to say the least.

"With The Grains" Featured in Sift Magazine // www.WithTheGrains.com

And here she is, in all her chocolate glory:

Whole Wheat Chocolate Layer Cake with Chestnut Filling & Dark Chocolate Ganache

Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache // www.WithTheGrains.com

This cake is a stunner, perfect for impressing your holiday host/hostess or guests.  Check out my version here, and be sure to pick up the Holiday Issue of Sift Magazine. It’s a real treat-yourself experience that leads to treating others with unique recipes.

Happy Holiday Baking!

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